Chinese yam; nagaimo
A type of yam (Dioscorea polystachya) commonly used in Japanese cuisine, often grated into a sticky, slimy texture (tororo) or eaten raw in salads.
I grated nagaimo and made tororo rice.
Adding julienned nagaimo to a salad gives a crunchy texture.
Standard kanji spelling for the vegetable.
Katakana spelling often used in botanical or culinary contexts.
Kana spelling is common in everyday writing.
Alternate kanji spelling using 薯 (potato/yam). Less common than 長芋.
Compound of 長 (naga, 'long') and 芋 (imo, 'potato, yam'), referring to the elongated shape of the tuber.